Sophie’s Pumpkin-Cinnamon Hot Double Chocolates With Sweetened Whipped Cream And Torched Marshmallow Garnish

Adventurous Thanksgiving-inspired hot chocolates with winter decorations just right for the season ahead.  Enjoy.

3 Cups Heavy Cream, Divided Use

1/4 Cup Sweetened Condensed Milk

2 Tbsp Granulated Sugar

a pinch Salt

2 Tbsp Dark Unsweetened Cocoa Powder

1/2 Cup Semisweet Chocolate Chips

1 tsp Vanilla Extract

3 Tbsp Pumpkin Purée

Pumpkin Pie Spice, to taste

2 Cinnamon Sticks

Ground Nutmeg, to taste

1/2 Cup Milk

Hot Water

3/8 Cup Confectioners’ Sugar

2 Jumbo Marshmallows

For the original hot double chocolates:

1. In a saucepan, heat 1 cup of heavy cream, sweetened condensed milk, granulated sugar, salt, and cocoa powder on medium heat.

2. When the mixture starts to bubble, stir in semisweet chocolate chips, vanilla, pumpkin purée, cinnamon sticks, ground nutmeg, milk, and some hot water, and let simmer on low heat for a few minutes. Remove cinnamon sticks before serving.

For the sweetened whipped cream:

1. In the bowl of an electric mixer, whip remaining heavy cream and Confectioners’ sugar until stiff peaks form, and set aside.

For the finished hot double chocolates:

1. Ladle into glass mugs, top with sweetened whipped cream, and sprinkle on pumpkin pie spice. Slice each marshmallow lengthwise halfway through the middle to resemble the small notch or slit that you would cut to make citrus wheels, and put the cut side on the edge of each glass for an edible decoration. Fire up a kitchen torch on them, and enjoy.

Yields: about 6 pumpkin-cinnamon hot double chocolates with sweetened whipped cream and torched marshmallow garnish


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